Egg White Frittata (Print Version)
# Ingredients:
01 -
1/3 cup of shredded cheddar cheese
02 -
1 cup of fresh spinach, chopped loosely (measure before chopping; don’t pack)
03 -
½ a cup of diced bell pepper (~½ medium pepper, pick any color)
04 -
8 egg whites or 1 cup if using liquid egg whites from a carton
05 -
2 tablespoons of halved grape or cherry tomatoes
06 -
¼ teaspoon of garlic powder
07 -
¼ teaspoon of freshly cracked black pepper
08 -
½ teaspoon of olive oil
09 -
A pinch of sea salt (skip if preferred)
# Instructions:
01 -
Set your oven to 400°F to preheat.
02 -
Heat ½ a teaspoon of olive oil in an oven-proof 8-inch frying pan with a metal handle. Add the diced bell pepper and cook it on medium for 4–5 minutes until it softens.
03 -
Toss in the spinach and stir it around for about 2 minutes until it just starts to wilt.
04 -
Mix the halved cherry tomatoes into the pan. Let them cook for 1 minute. Dab the extra liquid from the veggies with a folded paper towel.
05 -
Take a medium bowl and whisk the egg whites until they’re foamy. If using carton egg whites, shake the container well to foam it up. Stir in garlic powder and black pepper. Don’t let the mixture rest too long before moving on.
06 -
Pour the frothy egg whites over the veggies in the pan. Sprinkle the top with cheddar cheese and bake for 16 to 20 minutes. It’s ready once the eggs are firm and the cheese has melted.
07 -
Carefully remove from the pan. Cut into 4 pieces and, if you'd like, add sliced avocado or chopped green onions before serving.
# Notes:
01 -
If your pan doesn’t have strong non-stick coating, spray some cooking oil into the pan after drying off the veggies to keep them from sticking.
02 -
Avoid adding salt to the eggs before you cook them. It could make them watery.